Gluten-free, Dairy-Free and Vegan (optional)
There is something so satisfying about about a big ol' green salad. It's quick and easy to prepare, yet so much flavor, crunch, and nutrition of course. There are no wrongs or rights with salads, really. Only favorites :)
Salads are also a great way to get your greens in, as well as an opportunity to try new things. Remember, variety in food leads to a healthier, happier gut!
RECIPE
Makes 2 salads
INGREDIENTS:
Chopped Salad
1/2 head romaine, rinsed
1/2 C parsley, chopped
1 C chickpeas
2 tsp paprika
2 tsp garlic powder
1/2 C kalamata olives
1 orange bell pepper, chopped
1 avocado, thinly sliced
sprinkling pumpkin seeds
red pepper flakes, garnish
Curried Yogurt Dressing
3/4 C yogurt (any you prefer, non-dairy/vegan works too)
1 Tbsp dijon mustard
1 Tbsp maple syrup
1 tsp curry powder
juice from 1/2 lemon
pinch salt
WHAT YOU'LL NEED:
Medium sized pot for stovetop
Baking sheet
Colander
Hand held blender (optional)
METHOD
Did you know that beans, nuts, and grains should be properly prepared before consuming them? The preparation involves soaking, sprouting (if you're really committed), and cooking. The purpose of this is to deplete the food's phytic acid, which is an anti-nutrient of sorts that makes digestion far more difficult (and often painful) on the body's digestive system.
The process of soaking and cooking may sound daunting but it's actually quite simple. Ideally, garbanzo beans would soak overnight, up to 12 hours prior. However, if you are short on time, there is a shortcut! Simply wash and place the beans in a pot, covered by 2" of water. Cover and bring to a low boil. Boil for 5 min and remove from heat. Allow them to soak in the hot water for 1 hour. Drain the beans in a collander, and they are ready to be cooked!
Add the chickpeas to a bowl and season with paprika and garlic powder. Stir to coat. Pour them out onto a baking sheet lined with parchment paper. Bake at 400 deg for 20 min.
While the chickpeas are baking, chop the salad ingredients: romaine, parsley, bell pepper, and avocado. Add to a bowl (minus the avo slices) and mix together.
In a separate small bowl or jar, add dressing ingredients and stir together, or mix using a hand held blender. (BTW, this dressing is just SO GOOD- you will want to put it on everything!) If you prefer a dairy-free yogurt, that works too! I like using the Strauss brand Greek yogurt because it's so thick and creamy, and it's made with dairy from grass-fed cows.
This is all you need!
Once chickpeas are done, assemble salads. You can enjoy with warm chickpeas, or allow to cool. Garnish salad with red pepper flakes. Add salt and pepper to desired taste. Serve dressing tossed, drizzled, or on the side.
NOTES:
If you are interested in improving your nutrition, please reach out! I help people maximize their health with nutrient-dense whole foods. You can contact me HERE.
If you make this recipe, I would love to see it! Please tag me on Insta @wholetosoulnutrition
In good health and food freedom,
Alyssa
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